damartin
Wandering around with a bag of matchlight, looking for a match.
Hello brothers,
I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken.
What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including remove the ribcage?
Thanks
I've got a MC PR42 and will be roasting my first porker. Thinking about stuffing the thing with some kind of link sausage, maybe a chicken.
What my main concern is, what spices or rubs to use and even more important, how to prepare. Do I de-bone as much as possible including remove the ribcage?
Thanks